Chili Relleno Casserole Recipes

CHILE RELLENO CASSEROLE

Steps:

• Mix the milk, eggs, salt,pepper,and flour.
• Spray a pan (9x13) with a nonstick cooking spray.
• layer chilies, then the mixture made in step 1, then the cheese.
• Continue this order until you run our of ingredients and put EXTRA cheese on the top!
• Bake at 350 degrees for about 50 minutes.
• Allow about 10 minutes before serving!

CHILI RELLENO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Split the chiles open, and spread half the chiles into the bottom of the prepared baking dish. Layer with the Cheddar cheese, and top with the rest of the canned chiles. Whisk together the eggs, flour, and evaporated milk in a bowl. Pour the mixture over the chiles and cheese.
• Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with the Monterey Jack cheese. Pour the green chili salsa over the top; return to oven, and bake until the cheese is melted, about 15 more minutes.

CHILI RELLENO CASSEROLE

Steps:

• Lightly grease 9x13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve.

CHILIES RELLENOS CASSEROLE

Steps:

• Preheat oven to 350°F.
• Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
• In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
• In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
• Stir in tortilla pieces + cheese & pour over chilies.
• Bake 25-30 min or till a knife inserted in the center comes out clean.
• Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
• TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.

CHILI RELLENO CASSEROLE

Steps:

• Preheat the oven to 300°F and prepare a 9x13-inch casserole dish with non-stick spray.
• In a mixing bowl add the egg yolks, milk, flour, salt and pepper and beat together. In a separate bowl whip the egg whites to soft peaks. Fold the egg whites into the egg yolk mixture and set aside while you assemble the casserole.
• Arrange 1/2 of the peppers on the bottom of the casserole dish. Sprinkle with 1/2 of cheddar and 1/2 of the monterey jack cheese. Create the next layer with the remaining chilies and cheese. Pour the egg mixture over the cheese and let stand for 30 minutes.
• Transfer the casserole to the middle rack of the oven and bake for 1 hour and the center does not jiggle.
• While the casserole is baking: in a medium size bowl, toss the reserved cheddar, the reserved monterey jack cheese and the pepper jack cheese. In another small dish, mix the tomato paste and the salsa together until smooth. It may be necessary to add a small amount of tap water to get a spreadable consistency. Reserve the cheese and tomato topping in the refrigerator until the casserole has baked for the one hour.
• Remove the casserole from the oven and spread the tomato/salsa over the casserole and distribute the reserved cheese over the top. Return to the oven and bake for an additional 15-20 minutes or until the cheese is melted and a little bubbly on the edges.
• Transfer the casserole to a wire rack and cool for 20 minutes before serving.

CHILI RELLENO CASSEROLE

Steps:

• Prepare a 9 x 13 inch pan by spraying it with cooking spray, and set aside.
• In a large bowl, mix eggs, flour, evaporated milk, hot sauce, paprika, salt, and onion powder together, whisk until combined. Set aside.
• In a large skillet, brown ground beef over medium heat, with onions. Cook until onions are soft and meat is browned. About 5-7 minutes.
• Add refried beans to the pan with the ground beef, and mix meat and refried beans together until full incorporated.
• Cut tortillas in 1 inch wide strips. Place ½ the tortillas to form a layer of the strips into the bottom of a greased 9x13 inch baking pan.
• Layer ½ the green chilies over the strips evenly.
• Layer ½ the cheese, then add a second layer of tortillas, then another layer of green chilies.
• Pour egg mixture topping over the top.
• Spread meat and beans over egg mixture.
• Sprinkle remaining cheese over the top.
• Cover with foil, and bake at 375 degrees for 45 minutes, remove the foil for the last 5 minutes.

CHILI RELLENOS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Evenly layer 1 can chile peppers in the bottom of the baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chile peppers.
• In a bowl, mix together the eggs, evaporated milk, and flour. If too thick, feel free to add 1/2 cup regular milk. Pour over the top of the chilies.
• Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes.
• Sprinkle with remaining Jack and Cheddar cheeses, pop under the broiler for a few minutes, and serve.

CHILI RELLENOS CASSEROLE

Steps:

• Preheat the oven to 325°F and have ready a greased 9x13" casserole dish.
• Add the tomato sauce, chili powder, 1 1/2 teaspoon salt, garlic powder, cumin, and onion powder to a medium-sized mixing bowl and stir to combine. Pour the sauce into the casserole dish.
• Split the chilis in half lengthwise and take care to remove all of the seeds. Using half of the total chilis, lay them flat, in one layer across the sauce. Then, sprinkle evenly with half of the cheese. Repeat with another layer of chilis, and end with a sprinkle of the remaining cheese. Set aside until ready to use.
• Separate the egg whites and the yolks. Add the egg whites to a clean medium-sized mixing bowl and the yolks to a large mixing bowl. Set the bowl of yolks aside.
• Using a handheld mixer on medium-high speed, beat the egg whites until they are about 4 times the size, white, and glossy -- about 4 minutes.
• Stir the milk, flour, and a 1/4 teaspoon of salt into the egg yolk mixture. Then, fold in the egg whites. Pour the mixture evenly across the top of the casserole and spread to the edges of the dish
• Transfer to the oven and bake for 30-35 minutes, until the topping is set and golden brown. Allow to cool slightly, serve, and enjoy!

CHILI RELLENO CASSEROLE

Steps:

• Drain and seed peppers. Cut Monterey Cheese into long cheese sticks that will fit inside peppers. If pepper tears wrap pepper around each strip of cheese.
• Place in a greased 10x6x2 baking dish.
• In a medium bowl combine eggs and milk. Beat in flour, baking powder, and salt until smooth. Pour over peppers in baking dish.
• Sprinkle with grated cheese.
• Bake in preheated 350° oven for 30 until golden and center is baked.
• Cut into squares and serve.
• Top with Sour Cream and Salsa

CHILE RELLENO CASSEROLE

Steps:

• Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
• Preheat the oven to 350 degrees F.
• Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
• Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
• Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

CHILE RELLENO CASSEROLE

Steps:

• Remove the stems and slice the peppers on one side lengthwise, leaving the peppers intact, and then remove the seeds.
• Preheat the oven to 400 degrees Fahrenheit and line a large baking pan with aluminum foil or parchment paper.
• Place the Poblano peppers on the baking pan evenly spaced, then drizzle on the olive oil. Use your hands to coat them well.
• Bake for 20 minutes. Flip the peppers over and bake for 10 more minutes or until the tops have charred a bit.
• In the meantime, whisk together the eggs, milk, flour, salt, cumin, paprika and baking powder in a large bowl then set aside.
• Once the peppers are done, reduce the oven heat to 350 degrees Fahrenheit.
• Let the peppers cool until you can safely handle them then remove the skin and slice each pepper in thirds lengthwise.
• Pour 1/3 of the egg mixture into a 9 by 13-inch baking pan or a casserole dish then add ½ of the peppers on top along with 1/3 of the cheese sprinkled on top.
• Pour half of the remaining egg mixture on top followed by the remaining pepper slices.
• Pour on the remaining egg mixture followed by the remaining cheese and cover loosely with aluminum foil then bake for 20 minutes.
• Remove the foil and bake again for 15-20 minutes or until the center no longer jiggles.
• Slice and serve with freshly chopped cilantro for garnish if desired.